In order to make larger batches, we experimented with freezing our milk in our new chest freezer. We froze milk until we had about 5 gallons, then we thawed it, pasteurized it, and proceeded as usual with the cheese making. For awhile, things were tense around here as the milk looked separated and funny while it was defrosting. It clabbered just fine though. I guess we'll have to wait awhile before we know if there's a taste difference. For now, I would tentatively recommend this as a strategy for home cheese makers with limited milk supplies.